Tasty Tuesday

I am a little late to posting today but I wanted to share a recipe with everyone that we thought was delicious!  Well, all of the dishes I post, we think are delicious so just bear with me. 
We've been trying to meal plan and shop 1-2 weeks at a time.  We buy the bulk of our meat/essentials/produce for the meals for one week and then plan week 2 off of the meat we have left from week 1 and buy any other produce at the farmers markets or grocery if needed for week 2.  We try to spend less than $150 every 2 weeks.  So far so good since this is the first month we're trying it. 
Let's just say we've been eating a lot of Mexican these last few weeks to use up the corn tortillas. 

BLACKENED TILAPIA BAJA TACOS

Ingredients

• 1/4 cup reduced-fat sour cream 
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, seeded and chopped
• 1 cup thinly sliced white onion (we substituted cabbage for the onions)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons brown sugar
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 4 (6-ounce) tilapia fillets 
• 1 tablespoon canola oil
• 8 (6-inch) corn tortillas 
• 1/2 ripe peeled avocado, thinly sliced
• 4 lime wedges
  

  Preparation

• 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
• 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
• 3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
  
  
  
  *These were so so good.  Alone, the fish is too sweet and the slaw was bland but together with the avocado and the squeezed lime juice, it was a flavor explosion! 
  Notice above we subbed out the onions in the "slaw"  and used cabbage.  We thought it was perfect this way, we got the crunch without the extra zing of the onions.   Feel free to try it either way.  We both love onions but thought it might be a bit too much and we had cabbage we needed to use anyway!* Enjoy!
  
  We served with a side of homemade refried Pinto Beans.  You can find the recipe from Pioneer Woman here.